Now that it is officially October I feel it is acceptable to post all things pumpkin. As much as I love pumpkin I just think September is too early. But with Canadian Thanksgiving coming up on Sunday I have pumpkin on the brain.
This recipe is perfect because it has whole wheat flour, coconut oil and maple syrup making it much better for you and more nutritious then a lot of the more indulgent recipes out there. Since this bread is healthier then some of the other pumpkin treats out there you’re free to enjoy all season long.
The texture of this bread is AMAZING! I actually can’t believe how well it turned out, its soft and dense while still being light and airy. The best way to achieve this texture is to hand mix the batter. Gently fold the dry ingredients into the wet until just combined.
This bread would also be great with some mix ins or other toppings. I topped mine with a few handfuls of pumpkin seeds, but you could just leave it plain. You could also mix in nuts or chocolate chips. you could even ice the top with cream cheese frosting and serve it as a dessert.. not so healthy but defiantly delicious. however you make it you won’t be disappointed.
Healthier Pumpkin Bread
Yields: 1 Loaf
Ingredients:
- 1/3 Cup Coconut Oil, melted
- 1/2 Cup Maple Syrup
- 2 Eggs
- 1 Cup Pumpkin Purée (NOT pumpkin pie filling)
- 1/4 Cup Milk (I used 2%, but any milk even non dairy will work)
- 1 Tsp Vanilla Extract
- 1 1/2 Tsp Pumpkin Pie Spice
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup All Purpose Flour
- 3/4 Cup Whole Wheat Flour
- Optional: 1/4-1/2 Cup mix-ins or toppings, pumpkin seeds, nuts, chocolate chips etc.
Directions:
Preheat oven to 325°F and grease a 9×5-inch loaf pan.
In a large bowl whisk flour, baking soda, salt and pumpkin pie spice. Set aside.
In a medium sized bowl whisk together coconut oil, maple syrup until completely combined. Add eggs, pumpkin purée, milk and vanilla extract to the wet ingredients and whisk together to combine.
Pour the wet ingredients into the dry and fold the mixture together with a spatula or wooden spoon. Continue to fold until the flour is just combined. Gently fold in any mix-in’s if using.
Pour the batter into the greased loaf pan. Sprinkle the loaf with toppings if desired.
Bake the loaf for 50-60 minutes, or until a tooth pick comes out clean. Allow the bread to cool in the loaf pan for 10 minutes before transferring to a cooling rack.
Adapted from, Cookie and Kate
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